chicken salad with raspberry vinaigrette

Chicken Salad with Sliced Almonds

This chicken salad is so easy to make in the beginning of the week and portion out for lunch for a few days. There are so many chicken salad recipes out there but I like this one because the mayonnaise and Dijon add creaminess and flavor without overpowering the chicken, while the sliced almonds add a bit of crunch. The ingredients can easily be repurposed into a sandwich to mix it up a bit - just spread some of the raspberry vinaigrette on some whole wheat bread with a scoop of chicken salad and a handful of greens.

Mesclun greens, which I use with the chicken salad, are also known as spring mix or mixed baby greens. It is the collective name for a variety of delicate and mildly bitter greens originating in Province, France that can include greens such as red oak leaf, mizuna, arugula, red chard, romaine and frisée.



For the chicken salad:  

1 pound roasted chicken breasts, shredded

¼ cup mayonnaise

1 tablespoon Dijon mustard

½ teaspoon red wine vinegar

¼ teaspoon kosher salt

½ teaspoon ground black pepper

¼ cup sliced almonds


For the raspberry vinaigrette:

½ cup fresh raspberries

1 tablespoon diced shallots

2 tablespoons white wine vinegar

½ cup extra-virgin olive oil

Salt and pepper, to taste


12 ounces mesclun greens

1 medium green apple, cored and diced

¼ cup crumbled Gorgonzola



For the chicken salad:  

In a large bowl stir together the shredded chicken, mayonnaise, Dijon, red wine vinegar, salt and pepper together until combined. Don’t over mix; try to keep the chicken in chunks. Stir in the almonds. Cover and refrigerate until ready to use. Before serving, let the chicken salad stand at room temperature for about 30 minutes.


For the raspberry vinaigrette:

Place the raspberries, shallots, vinegar and olive oil in a blender and blend until smooth and creamy. Season with salt and pepper. Refrigerate until ready to use, the dressing can be kept for a few weeks. Makes about ¾ cup of dressing.


To assemble:

In a large salad bowl toss the greens with ¼ cup of the dressing. Adjust the amount of dressing according to preference. Toss with green apple, Gorgonzola and about 2 cups of the chicken salad.


Serves 4.

chicken salad with sliced almonds and raspberry vinaigrette


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